…with fresh raspberries.
One week ago, Ree at The Pioneer Woman posted a recipe in her cooking section for banana bread. I was interested because this recipe was just plain banana bread with no nuts, plus it incorporated sour cream. At this point, let me state that I LOVE sour cream cake. I’ve also been known to eat walnuts by the handful, but I have never liked them inside baked goods like quick breads or brownies. So, when I had three very ripe bananas staring me down from their space on the kitchen counter, I knew I had to try this recipe.
Yes, I realize I could just omit the nuts from any old banana bread recipe, but I think this is the first time I have seen one that did not call for them.
I also had to give in to my chocoholism (Is that a word? It is now.) so I kicked this recipe up by substituting 1/2 c. of flour with cocoa powder.
This bread was very light with a slightly crispy outer crust, and the banana flavor was nice but not overwhelming. It is good on its own, served on a paper towel (Scott’s breakfast Saturday morning) or plated with some fresh raspberries (dessert when my mother-in-law came to visit).